3 lbs. carrots, cleaned and cut
1 green pepper, cut in squares, not too small
1 onion, cut in squares, not too small
3/4 cup vinegar
1 can tomato soup
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Cook clean and sliced carrots (you can use small carrots, but still cut in half) and cook in microwave until "almost done" -crunchy, not mushy. About 5-7 minutes.

In saucepan, bring to boil, Tomato Soup Vinegar Vegetable Oil Worcestershire Sauce dry mustard

Once cooked through, cool and add carrots to tomato sauce mix. It is a marinade, so it tastes best after 2 or 3 days in the fridge. Serve Cold.

This is a great recipe for people who like marinated carrots, but do not like it too sweet. The longer you marinate, the better these carrots are.

Submitted by: My Mom (I'm Wendy)